Sunchoke Bisque

Serves 5


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped leeks (whites only)
  • 1 small russet potato, peeled & chopped
  • 1½ lbs sunchokes, cleaned & chopped
  • 3½ cups chicken or vegetable stock
  • salt
  • freshly-ground black pepper
  • sliced leek greens to garnish (optional)


  1. Heat the butter and oil in a heavy-bottomed pot over medium-low
  2. Add the leeks and onions and sauté until slightly caramelized, about 15 minutes
  3. Add the sunchokes, potatoes and stock. Season to taste with salt, cover and bring to a simmer and let simmer until the potatoes and sunchokes are soft, about 15 minutes
  4. Using an immersion blender (or a standing blender), purée until smooth
  5. If you prefer a silky-smooth bisque, pass through a fine mesh strainer, or serve as-is
  6. Taste and adjust seasonings if necessary and garnish with sliced leek greens (optional)